Dandelions were my favorite flower as a child growing up in Texas. I could easily gather a bright yellow nosegay for my mom or for my pretend house on the front porch. Mother would always place the ones I gave her in a glass set by the kitchen sink.
After the blossoms turned to puffballs, I, like every other child, loved to make a wish and blow away the wisps. Looking back, I’ve wondered how many of those childhood wishes ever came true.
When we moved to Georgia, I wasn’t surprised at all to find dandelions growing everywhere. It wasn’t long before my babies were gathering bouquets of this weed and offering them to me. I, too, placed them in a glass of water by the sink. They also loved to make a wish and blow the downy balls of seed away.
But I was astonished to see the abundance of dandelions in Newfoundland. A few not only sprouted in yards, but the visitor could see fields of them in the countryside. The Newfoundlanders also call them “dandelions,” a name derived from the French term “dent de lion,” meaning “tooth of the lion” referring to the leaves which resemble canine teeth. The one difference that we discovered is that the Newfoundland puffballs are much tougher to blow away.
According to Columbia University, the dandelion is native to Europe and Asia. Ancient recordings place them in Roman times. The pilgrims brought the plant to the Americas as a source of medicine. It was used to treat fevers, boils, eye problems, diarrhea, fluid retention, liver problems, heartburns and skin ailments. Today, it grows in all 50 states, Mexico and most of Canada. In addition to its use as medicine, experts say that all parts of the plant can be eaten, and it can be made into wine.
I agree with the late Anthony Bourdain, who filmed a segment in Newfoundland which aired shortly before his death. He said, “food is the easiest window into a culture and the most direct expression of character and history of a place.”
That observation is so true, especially of Northern countries where vegetation is very limited. People not only learn to use what is available, but also to make it palatable.
Expression
Lovely grand
Newfoundland saying which means: That’s wonderful!
2018
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